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Crispy Orange Chicken | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Knusprig gewürfeltes Hähnchenbrustfilet in einer herrlich aromatischen, fruchtig-glänzenden Orangensauce aus frischem Bio-Orangensaft, Ingwer und Knoblauch. Ein blitzschneller Wok-Klassiker in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry, cut into bite-sized cubes of approx. 2–3 cm, and mix evenly in a bowl with 20 g of the cornstarch so that each piece of meat is lightly coated.
Wash the organic orange with hot water, finely grate approx. 1 tsp of zest, and squeeze out all the juice (approx. 80 ml). Peel and finely chop the garlic cloves and fresh ginger. Wash the spring onions and cut diagonally into thin rings, separating the white parts from the greens.
For the sauce, stir the orange juice, orange zest, soy sauce, rice vinegar, brown cane sugar, dark sesame oil, and the remaining 10 g of cornstarch in a small bowl until smooth and the starch has completely dissolved.
Chef's tip
For an extra crispy crust, only add the meat to the wok when the oil is really hot, and let the pieces fry undisturbed for the first 1–2 minutes.
If you like it spicier, you can toast a dried bird's eye chili or a pinch of chili flakes in the wok along with the garlic and ginger.
30 min
Under an hour
